I always prefer a fresh fruit smoothie over the frozen fruit kind. This persimmon smoothie is no exception. With coconut milk, orange juice and ripe persimmon, this drink is earthy and sweet, spicy, and just slightly tart. Oh, and it's vegan!
Photos: Jerry James Stone
Cook time: 30 minutes
Total time: 45 minutes
Yield: 5 servings
- 3 fuyu persimmons
- 1 cup coconut milk
- 2 oranges, juiced
- Peel the persimmon. (You can leave the peel on, I usually do for most meals using the persimmon. This is really just a texture preference for me.)
- Cut the persimmon into small pieces, removing any found seeds. We don't want chunks or seeds in the smoothie.
- Add the persimmon chunks, coconut milk and orange juice together and blend them in a blender or using an immersion blender.
- Chill and serve.